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Nuoc Mam Cham (Vietnamese Fish Sauce)

So fish sauce gets such a stinky rap! I am guilty of it . . . anytime someone wants to know what that heavenly tangy, sweet, spicy sauce that they pour all over their vermicelli or dip their egg rolls in is . . . I find myself going through that inner struggle of saying the actual words . . . “it’s fi- it’s made with fi – there’s lime, sugar, vinegar, chili sambal, coconut soda, and [trailing off into a light whisper] fish sauce . . .

What was that last ingredient you mentioned? Fish Sauce, ok? It’s fish sauce! It smells! But I love it, and you love it! It’s delicious and you don’t make it by squeezing fish! (Yes, someone actually asked me that once.)

Nuoc Mam Cham – Fish Sauce Dip is not to be confused with the actual ingredient, Nuoc Mam. Nuoc Mam itself is only one of the glorious components of this dipping sauce.

I use coconut soda in my recipe instead of the typical use of water by most restaurants. Water being much cheaper to use and more readily available is the preferred choice but I find the coconut soda substitution is a much better choice for me! My nuoc mam cham never really smells that fish-saucy! And the amount of sugar used is cut in half because of the sugar present in the coco soda.

Without any further delay, here is the secret Lam fish sauce recipe! Passed down to me from my mama!

Nuoc Mam Cham Recipe:

In an air-tight container, I usually use a mason jar with a 2 piece lid.

1 can Coco soda

2/3 cup fish sauce

juice of one lime

1/8 cup vinegar

2 tbsp samba

2 tsp minced garlic

4 tbsp sugar

Shake well to dissolve sugar…add some sliced fresh thai peppers for more heat! Store in fridge! WIll store up to a month! Shake or stir well before serving!